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Crustless Zucchini Blossom Quiche

Looking for a low carb quiche? This crustless quiche is so delicious, creamy, and loaded with vegetables, and topped with zucchini blossoms and dollops of herbed ricotta.

This quiche is delicious…it can be served for brunch or any meal…

– How I came up with this recipe?

This recipe was created because I wanted to use up the zucchini blossoms and the leftover herbed ricotta used in Air Fried Zucchini Blossom with Ricotta and Mozzarella Cheese recipe. The good thing is that I was able to use them all in one recipe.

– Why this quiche is so easy to make.

First, because there is no crust, so you will not have to hustle in making the dough, which can be time consuming.

Second, just layer all the ingredients into a deep dish, steam and you are ready to serve the most beautiful and delicious quiche.

– What substitutions can I make?

Of course, substitutions are allowed…instead of spinach you can add zucchini, mushrooms, bell peppers, and so on, just make sure to sauté before to remove the excess of water from the vegetables.

– Like it richer?

Yes, substitute milk with heavy cream, or half and half…you make the decision.

– Are you ready to try this recipe out?

Ingredients:

  • 3 extra-large or jumbo eggs
  • ¼ onion chopped
  • Handful of spinach leaves
  • Cherry tomatoes, cut into half
  • Milk (double measurement from the eggs)
  • Zucchini blossoms (6-7)
  • Herbed ricotta, recipe HERE
  • Fresh thyme to taste
  • Salt and pepper to taste
  • Olive oil

Method:

In a small frying pan, sauté onion and spinach. Add salt and pepper to taste. Set aside once the spinach is wilted.

Beat the eggs and pass through a sieve into a measuring cup.  Take a mental note of the volume.

In another measuring cup pour milk, double of egg volume. For instance, if the volume of the eggs is 120 ml, use 240 ml of milk.

Mix the milk and egg together. Add salt and pepper to taste and set aside.

Coat a deep dish of approximately 21 cm (8 ½ inches) with butter.

Spread evenly the sauté spinach with onion. Gently pour the egg and milk mixture into the dish.

Topped with sliced cherry tomatoes, thyme, zucchini blossoms and finalize with dollops of herbed ricotta.

Steam under high heat for 4 minutes. Turn the heat off and let it sit for 14 minutes covered.

Serve hot.

– If you enjoy this simple and easy recipe, you might want to look at these…

Thank you for visiting Color Your Recipes…have a colorful week!




Air Fried Zucchini Blossom with Ricotta and Mozzarella Cheese

These delicate zucchini blossoms are filled with creamy and stringy cheeses, perfect appetizer that entices your eyes and palate.

– What are zucchini blossoms?

Zucchini blossoms are edible flowers from a zucchini plant and mainly can be found in farmers market or garden.  Therefore, every time I see in the local farmers market I will by a bunch of it.

– How do I prepare zucchini blossoms?

Because they are very delicate, you will need to handle it very gently from the moment you get them.

Yes, it is worth all the extra light and gently handling.

– Are you ready to try these awesome and pretty appetizers?

Ingredients:

  • 8-10 zucchini flowers
  • ½ cup part skim ricotta
  • 4 tablespoons of fresh parsley, chopped salt and pepper to taste
  • 2-3 mozzarella sticks, cut into half and then cut lengthwise
  • 1 egg
  • ½ cup panko
  • olive oil spray

Method:

Gently wipe the zucchini flowers, remove any dirt or soil.

In a bowl, combine the ricotta, salt, pepper, and the fresh parsley.

Place the ricotta mix into a sandwich bag and make a small cut at the edge of the bag to pipe the creamy ricotta into the blossom.

Insert one piece of Mozzarella cheese into the blossom in the middle fo the ricotta mix.

Gently press the petals of the flower at the tip to seal.

Do this with all the zucchini flowers.

In a small bowl beat the egg and add the panko into another shallow dish.

Dip the blossoms into the beaten egg and then into the panko, toss around to coat all the flower with panko.

Spray the bottom of an air fryer with olive oil spray and place the blossoms in, and again spray the top of the blossoms.

Air fry at 365oF for about 10-12 minutes, flipping halfway using a thong and be gently.

– If you like this recipe, please check on these…

Thank you for visiting Color Your Recipes…have a colorful week!




Baked Zucchini Blossoms

This is a fun, delicate and exotic appetizer made with zucchini blossoms filled with creamy ricotta and baked to perfection. 

I got these zucchini blossoms when visiting the local farmer’s market…they were so beautiful therefore could not resist them…isn’t this an awesome way to celebrate the first day of summer?

One thing I knew…I did not want to fry them, and searched for a baked recipe…came across this recipe which I pretty much followed it with some changes.

These are so easy and very attractive little bites. By stuffing the flowers with ricotta, every bite is a combination of creamy ricotta with the crunchy panko…heavenly delicious! So if you come across zucchini blossoms, do not hesitate in getting them and try this simple recipe.

Ingredients:

  • Approximately 12 zucchini blossoms
  • 1 cup ricotta
  • Freshly chopped parsley to taste
  • Salt and pepper to taste
  • 1 egg
  • Panko

Method:

Preheat oven to 350F and prepare a baking try with parchment paper or aluminum paper.

Mix in a medium bowl ricotta, parsley, salt and pepper. Taste after mixing adjusting for more salt or pepper as desire.

Spoon the ricotta mixture to a small plastic sandwich, seal and make a small cut off by the corner.

In another bowl or deep plate beat the egg slightly and on the second bowl or deep dish place the panko.

Stuff the zucchini blossoms from the opening of the flower and after filling with the ricotta mix, twist gently the flower at the tip to hold the stuffing in.

Dip the filled zucchini flowers first in the egg and then into the panko, making sure that the whole flower is covered.

Place the coated flowers on the tray. Repeat the same procedure with the remaining zucchini blossoms and bake for 15 to 20 minutes.

Serve warm.

I you enjoy this simple appetizer recipes. you might want to check on the Appetizer’s recipe here at Color Your Recipes.

Did you know that zucchini blossoms are edible flowers? All the squash flowers are edible.

Thank you for stopping by Color Your Recipes…have a colorful week!